Start by bringing a large pot of salted water to a rolling boil over high heat.

Add the rigatoni pasta, cooking it for about 9-10 minutes until it’s al dente.

Drain the pasta, reserving about a cup of the cooking water for later.

In a wide pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced yellow onion and a pinch of crushed red pepper flakes.

Sauté for approximately 10 minutes until the onion becomes soft and translucent.

Add the Italian sausage to the pot, breaking it up with a wooden spoon as it cooks.

Continue stirring for about 5-7 minutes until the sausage is nicely browned and cooked through.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Add the grape tomatoes and pour in the white wine or chicken broth.

Season the mixture with salt and black pepper to taste.

Let everything simmer on low heat for about 10 minutes, stirring occasionally.

Once the tomatoes are bursting, add the sliced zucchini to the pot and cook for an additional 5 minutes.

After draining the rigatoni, add it to the pot with the sauce.

Toss everything together, adding a splash of the reserved pasta water as needed.

Stir in the fresh basil and adjust the seasoning if necessary.

Serve your Easy Sausage Rigatoni in bowls, generously topped with grated Parmesan cheese.